Best 4 Salted Caramel Rice Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable symphony of flavors that is Salted Caramel Rice Pudding, where the comforting embrace of creamy rice meets the alluring whispers of salted caramel. This classic dessert, elevated by the perfect pinch of salt, offers a delightful balance of sweet and savory that will tantalize your taste buds. Embark on a culinary journey as we unveil two irresistible recipes that bring this timeless treat to life. Dive into the richness of the stovetop version, where the gentle heat coaxes the flavors together, or embrace the ease of the Instant Pot method, where convenience meets culinary excellence. Whichever path you choose, prepare to be captivated by the velvety texture, the symphony of flavors, and the sheer delight that awaits you in every spoonful.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMEL RICE PUDDING



Caramel Rice Pudding image

Provided by Nathalie Benezet

Categories     Milk/Cream     Dessert     Christmas     Cocktail Party     New Year's Eve     Party     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20

Number Of Ingredients 11

For the rice pudding
200 g (7 oz/1 cup) short-grain pudding rice
1 vanilla pod
900 ml (30 fl oz/33/4 cups) milk
75 g (21/2 oz/3/4cups) caster (superfine) sugar
pinch of salt
3 egg yolks
50 g (2 oz/1/4 cup) butter
For the caramel sauce
150 g (5 oz/3/4 cup) light soft brown sugar
200 ml (7 fl oz/scant 1 cup) double (heavy) cream

Steps:

  • Bring a small saucepan of water to the boil, add the rice and cook it for 2 minutes. Strain and set aside.
  • Split the vanilla pod in half lengthways and scrape out the seeds. Place the pod and seeds in a large saucepan with the milk, sugar and salt and heat to a gentle simmer. Pour in the rice and stir well. Cover and simmer for 30-40 minutes, stirring occasionally to make sure the rice doesn't stick to the bottom of the pan. Remove from the heat when all the liquid is absorbed and the rice is tender.
  • Remove the vanilla pod. Add the egg yolks, return to the hob and heat gently for a few more minutes, stirring occasionally. Remove from the heat, stir in the butter and leave to cool.
  • To make the caramel sauce, heat the sugar in a saucepan over a medium heat. Keep an eye on it and stir frequently to ensure the sugar doesn't burn. When the sugar has melted remove the pan from the heat, leave to cool for about a minute, then slowly pour in the cream and stir until you have a smooth sauce.
  • Pour the rice pudding into individual small serving dishes. Serve the caramel sauce on the side for guests to add their own.

SALTED-CARAMEL RICE PUDDING



Salted-Caramel Rice Pudding image

Rice pudding is pure dessert magic. Simple ingredients like jasmine rice, whole milk and sugar cook together to make a luscious treat, and the bittersweet salted caramel swirled throughout makes it even more irresistible. This pudding is flavored with vanilla, but a little orange zest, some instant espresso powder or a few smashed green cardamom pods would take it in another delicious direction.

Provided by Samantha Seneviratne

Categories     snack, custards and puddings, grains and rice, dessert

Time 35m

Yield 4 to 6 servings (about 3 cups)

Number Of Ingredients 11

4 cups whole milk, plus more as needed
1/3 cup jasmine rice
1/4 cup dark brown sugar
Pinch of kosher salt
2 large egg yolks
1 teaspoon pure vanilla extract
1/4 cup granulated sugar
1/3 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
3/4 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt

Steps:

  • Prepare the rice pudding: In a medium pot, combine the milk, rice, brown sugar and salt. Bring to a boil over high, then reduce to a simmer and cook, stirring often, until the milk has reduced and become creamy and the rice has swollen, about 20 minutes. (Cook a few minutes more if you like a thicker pudding.) You'll be able to see the rice on the surface of the pudding. The mixture will look loose, but it will continue to thicken as it cools. Remove from the heat.
  • In a medium bowl, whisk the egg yolks with a few spoonfuls of the hot pudding. Add about 1 cup more pudding, little by little, then stir the yolk mixture back into the pudding. Stir in the vanilla. Cool slightly, then transfer to a serving bowl, cover and chill until cold, about 3 hours.
  • Prepare the caramel: In a small saucepan, combine the sugar and 2 tablespoons water. Cook over medium heat, carefully swirling the pan to cook evenly without stirring, until the mixture starts to darken in spots, about 5 to 7 minutes. Cook until the caramel is a deep amber, 1 or 2 minutes. Immediately add the cream and butter, and stir to combine. Cook until the mixture is uniform and creamy, about 1 minute more. Stir in the vanilla and salt. Set aside until cooled to room temperature, about 20 minutes. It will thicken as it cools.
  • Once the pudding is cold, you can adjust the consistency by adding a bit more milk. Just before serving, add the caramel to the cold rice pudding and swirl it through without fully combining.

RICE PUDDING WITH SEA SALT-CARAMEL SAUCE



Rice Pudding with Sea Salt-Caramel Sauce image

With a little love and the right recipe, the humble rice pudding can be positively romantic. Our pudding gets a mousse-like fluff from folding in whipped cream, while toppings such as berries, chopped toffee, pistachios, and a sea-salt-flecked caramel sauce make it dazzle for date night. Pick up your spoons and end the evening on a high note.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h50m

Number Of Ingredients 10

2 cups whole milk
1/4 cup Italian short-grain rice, such as Carnaroli or Arborio
1/4 teaspoon kosher salt
2 tablespoons plus 3/4 cup granulated sugar (for caramel)
1 teaspoon pure vanilla paste or extract
1/4 cup light corn syrup
1 1/4 cups heavy cream
1/2 teaspoon flaky sea salt, such as Jacobsen
Chopped pistachios, raisins, dried apricots, and toffee bits, for serving
Fresh raspberries and blackberries, for topping

Steps:

  • Bring milk, rice, and kosher salt to a boil in a medium saucepan, then reduce heat to low. Simmer uncovered, stirring occasionally, until mixture has the texture of creamy porridge, 30 to 35 minutes. Stir in 2 tablespoons sugar and vanilla. Transfer to a bowl and let cool completely.
  • Meanwhile, in another medium saucepan, stir together remaining 3/4 cup sugar and corn syrup. Cover and cook over medium-high heat until sugar has dissolved and mixture boils, about 5 minutes. Uncover; continue boiling, swirling pan occasionally until mixture turns amber, 3 to 4 minutes more (if crystals start to form, brush down sides of pan with a wet pastry brush).
  • Carefully add 1/2 cup cream in a steady stream (it will bubble vigorously). Remove from heat, add flaky sea salt, and stir until smooth. Let cool completely.
  • Whisk remaining 3/4 cup cream to soft peaks; fold into cooled rice pudding. Cover and refrigerate until cold, at least 2 hours (and up to 2 days). Serve rice pudding in bowls with caramel sauce, pistachios, dried fruits, toffee, and fresh berries on the side.

SLOW-COOKER CARAMEL RICE PUDDING



Slow-Cooker Caramel Rice Pudding image

Classic rice pudding made slow cooker easy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h5m

Yield 8

Number Of Ingredients 7

3 cups cooked white rice
1/2 cup raisins
1 teaspoon vanilla
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon

Steps:

  • Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
  • Mix all ingredients except sugar and cinnamon in cooker.
  • Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
  • Sprinkle pudding with sugar and cinnamon. Serve warm. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 335, Carbohydrate 44 g, Cholesterol 40 mg, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 550 mg

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the rice pudding will be. Use organic milk, cream, and eggs, and make sure the rice is fresh and of a good quality.
  • Cook the rice slowly and patiently: The key to creamy and delicious rice pudding is to cook the rice slowly and patiently. Don't rush the process, or the rice will be undercooked and chalky.
  • Add the sugar and salt gradually: This will help to prevent the rice pudding from becoming too sweet or too salty. Add a little at a time, and taste as you go.
  • Don't overcook the rice pudding: Once the rice is cooked through, remove it from the heat and let it cool slightly. Overcooked rice pudding will be mushy and unpleasant.
  • Serve the rice pudding warm or cold: Rice pudding can be served warm or cold, depending on your preference. If you're serving it warm, let it cool slightly before eating. If you're serving it cold, chill it in the refrigerator for at least 2 hours.

Conclusion:

Salted caramel rice pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is creamy, flavorful, and has a perfect balance of sweet and salty. With a few simple tips, you can make the perfect salted caramel rice pudding that will impress your family and friends.

Related Topics